♫ Cooking to Beating Heart by Ellie Goulding
It’s officially summer in San Francisco, which means it’s our coldest season of the year! Our real summer months of 80 degree temps begin in September — SF is an Indian Summer kind of city. That being said, it’s definitely summer time in my kitchen! With all of the fresh local produce available in California, I’m fortunate enough to have access to a range of summer vegetables and fruits (don’t even get me started on my berry binge — more about that later…)
Sweet corn, is one of my favorite vegetables to “cook” with in the summer. Why? Well, you actually don’t even have to cook it. It’s both crispy and juicy while right off the cob, and goes well with just about any other vegetable, cheese, and dressing. Check out my simple tip to cut corn off the cob in three easy steps.
My Fresh Corn, Tomato, and Zucchini Salad recipe is based on some of my favorite summer flavors, but you can modify it based on what you have on hand. Don’t have zucchini? Try roasted eggplant. Don’t have mozzarella cheese? Replace it with feta. And lastly, do not go out and buy fresh dill just for this dish if you happen to have extra basil or mint in your fridge. You can substitute the dill with just about any fresh herb and it’ll be equally delicious.
This salad is best served 30 minutes to a a few hours after it has been assembled. This gives the vinaigrette, vegetables, and cheese time to develop some big flavors. You can also refrigerate this overnight; if you plan to serve it the next day, I suggest holding off on adding the vinaigrette until a few hours before you serve it. Otherwise, it may cause the vegetables to get soggy.
- 3 cups yellow sweet corn (roughly 2-3 ears), uncooked and cut off the cob
- 1½ cups zucchini, roasted (instructions below)
- 1½ cups grape or cherry tomatoes, halved lengthwise
- 1 cup fresh mozzarella balls, quartered
- 1 tablespoon kosher salt
- 1 teaspoon fresh dill, finely chopped
- Roasted Zucchini:
- 1½ cups zucchini (2 medium), quartered
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon finely chopped shallot (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- Heat oven to 450 degrees F.
- Line a cookie sheet with foil. Add zucchini and toss with olive oil, salt, and pepper. Roast in oven for 4 minutes. Remove and toss again, then let finish roasting for 4 additional minutes. Let cool.
- Add vinaigrette ingredients to a small bowl. Whisk until olive oil and lemon juice bind. Set aside.
- In a large bowl, gently combine corn, mozzarella, tomatoes, zucchini, salt, and dill. Pour vinaigrette over the salad, and toss to evenly coat.
- Cover and let sit at least 30 minutes before serving. If planning to serve later, store in refrigerator.